Peruvian Grilled Chicken Skewers with Avocado Aji Verde Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
3 hrs
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Total Time
3 hrs 25 mins
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Servings
6
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Calories
289 kcal
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Course
Dinner
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Cuisine
South American, Peruvian
Peruvian Grilled Chicken Skewers with Avocado Aji Verde Sauce
Description
Peruvian Grilled Chicken Skewers with Avocado Aji Verde Sauce combines marinated boneless, skinless chicken thighs with a spiced beer and vinegar marinade. The chicken is cut into strips, threaded onto skewers, and grilled over medium heat until cooked through. The avocado aji verde sauce, made by pureeing avocado, jalapeños, fresh cilantro, garlic, and seasonings, complements the grilled chicken with a creamy, slightly spicy, and herbal flavor profile.
The marinade includes ingredients like sazon seasoning, cumin, garlic powder, and oregano, which deliver a complex, aromatic background to the chicken. Grilling imparts a slight char and smoky notes, while the sauce adds a cooling contrast with the creamy avocado and fresh herbs. The jalapeño seeds can be adjusted to control the heat level in the sauce.
Serve these skewers with the aji verde sauce drizzled over or on the side for dipping. They can be enjoyed as a main dish for dinner or as part of a larger meal spread. The avocado sauce can be prepared in advance and kept refrigerated for up to four days, offering convenience for meal prepping.
Ingredients
- 2 lb chicken thigh boneless, skinless
- 1 ounce avocado
- 6 ounces light beer (I used Corona light)
- 2 jalapeños (stemmed, with seeds*)
- 1/2 tablespoon Sazon seasoning homemade or 1 Sazon packet with achiote
- 3 tbsp cilantro fresh
- 1 teaspoon kosher salt
- 2 tablespoon extra virgin olive oil
- 3 tablespoons white vinegar
- 1 clove garlic
- 1 1/2 teaspoons cumin
- 2 tbsp white vinegar
- 1 1/2 teaspoons garlic powder
- 3 to 4 tablespoons water
- 1 teaspoon oregano dried
- 1/8 teaspoon cumin
- 1/4 teaspoon kosher salt (plus 1/8 teaspoon )
Instructions
- Cut chicken into long strips. Place in a large bowl and marinade with beer, vinegar, sazon, salt, garlic powder, cumin and oregano. Marinate 3 to 4 hours or overnight.
- After it’s marinated thread onto 6 small metal skewers.
- For the Avocado Aji Verde Sauce, place all ingredients in a mini blender and puree until smooth, adding enough water so it’s pourable over the chicken. Refrigerate until ready to eat. Can be refrigerated up to 4 days.
- To grill the chicken, preheat the grill to medium and oil the grates. Cook chicken about 5 minutes on each side. Serve drizzled with sauce.
Notes
- Leaving jalapeño seeds in the sauce increases the heat; remove them for a milder flavor.
- Marinate the chicken for at least 3 hours or overnight to fully develop the flavors.
- The avocado aji verde sauce can be made ahead and kept refrigerated up to 4 days for convenience.
- Grilled skewers can be served with other sides such as rice or fresh salad for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1skewer with sauce | |
| Calories | 289kcal | 14% |
| Carbohydrates | 2.5g | 1% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 142mg | 47% |
| Sodium | 574mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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